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Escabeche Recipe


2 cups sunflower oil,
1/2 cup white vinegar,
1 tsp. green peppercorns,
2 bay leaves, 1 cup sliced black olives,
1 thinly sliced carrot,
1 Tbsp. capers,
1 tsp. oregano,
2 tsp. sea salt,
1 red onion, sliced,
2 limes, juiced,
1 tsp. sugar,
1 cup all-purpose flour,
2 pounds of white fleshed fish fillets,
freshly chopped parsley or dill.


Add all the ingredients, except fish, flour and 1 cup oil, in a saucepan and bring to a boil. Reduce the temperature and simmer for 10 minutes. Set aside. Heat the remaining oil in a pan, dredge the fish fillets in the flour and fry them on both sides until ready, but not falling apart. Arrange one layer of fried fish in a glass dish and top it with marinade. Proceed the same way until you run out of fish and marinade. Cover the dish tightly and put in a refrigerator for at least one night before serving. Serve the escabeche cold. Sprinkle the escabeche portions with some freshly chopped parsley or dill after serving. Tip: A good choice of fish for escabeche include orange roughy, swordfish, haddock, mackerel or white fish.

Escabeche is a popular dish in Puerto Rico, Mexico, Cuba and Spain. The word escabeche is of Spanish or Persian origin and means "acid food". Escabeche can be made not only from fish, but also chicken and pork. Escabeche is different from ceviche (raw marinated seafood).

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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